Thursday, June 12, 2008

Eggplant Parmesan

I bought a delicious, organic eggplant from my local health food store and decided to follow a recipe in The Veggie Works Vegan Cookbook to create vegan eggplant parm. I had all the ingredients I needed: eggplant sliced into thin circles, soy milk, bread crumbs, olive oil, tomato sauce, salt, and vegan mozzarella and parmesan. The first thing I did was let the eggplant slices sit with salt on them for about 20 minutes. Then, I coated each slice with flour, then dipped them into soy milk, and finally the bread crumbs. I fried each of the coated slices, then arranged them in a casserole dish with layers of tomato sauce in between. On the top, I added slices of Follow Your Heart vegan cheese and a generous sprinkling of vegan parmesan.Here's the result, right out of the oven. I found that the cheese a put in between the eggplant melted up really nicely, but I can't say the same for the cheese I put on top. It looks kind of weird, but it was good!

4 comments:

Theresa said...

Mm, I love eggplant parm! I'll definitely need to be making some of that soon!

Bianca said...

That sounds great! I can't wait til we get fresh eggplant at the farmers market here.

BTW, a tip for the FYH cheese...I've found that it melts better in the oven when you put something (a lid or some foil) over the top of the dish in the last 15 minutes or so of cooking...that doesn't always work though...just sometimes. FYH is tasty, but tricky.

The Vegan Snorkeler said...

Good tip about the cheese! I can't believe I haven't tried that yet.

Vegan_Noodle said...

Such yummy comfort food... I love eggplant parmesan! Vegan cheese is definitely tricky....